Heat oil in a frying pan over medium heat. Add onion and garlic and cook for 3 to 4 minutes or until softened. Increase heat and add mince. Cook, stirring to break up mince, until browned. Add Moroccan seasoning and cook, stirring, for a minute or until fragrant. Add tomato, carrot, celery, zucchini, currants, lemon juice and stock. Bring to the boil. Reduce heat to low and simmer for 10
minutes or until thickened. Stir through the chickpeas, pine nuts and parsley. Serve garnished with parsley and 1 tablespoon of natural yoghurt. Serve with flatbread if desired.

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